Sailfish Brewing Company Vero Beach
Last inspected: Feb 11, 2026
95
Score
Inspectors have visited Sailfish Brewing Company Vero Beach 12 times, with records going back to 2022. Sailfish Brewing Company Vero Beach was last inspected on Feb 11, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.
The city-wide average for Vero Beach sits at 77, putting Sailfish Brewing Company Vero Beach on the better side of that line. There isn't much in the file that would give a customer pause.
12
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. **Repeat Violation** - From follow-up inspection 2026-02-11: **Time Extended**
29-49-6
95
Jan 9, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager took class and just needs to take proctored exam. **Warning**
53A-01-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Queso in walk in cooler. Kitchen manager added date **Corrected On-Site**
02C-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Standing water in bottom of reach-in-cooler. **Repeat Violation**
29-49-6
74
Aug 5, 2025
Routine - Food
No violations found.
100
Jul 28, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0ppm at bar. Primed and ran three times. Still reading 0ppm **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: Eco lab is scheduled to come out this afternoon**Time Extended** **Time Extended**
22-41-4
86
Jul 25, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seaweed salad 47 Fresco cheese 47 Blue cheese 45 Cut cabbage 49 Pico de gallo 49 Hummus 47 Pimento cheese 54 all cold holding in cooler overnight **Warning**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0ppm at bar. Primed and ran three times. Still reading 0ppm **Repeat Violation** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards in kitchen are stained
22-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 51
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on prep table in kitchen. Employee moved **Corrected On-Site**
40-06-5
52
Feb 7, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - From follow-up inspection 2025-02-07: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop - From follow-up inspection 2025-02-07: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Cut Avocados with stickers on. Educated manager - From follow-up inspection 2025-02-07: **Time Extended**
08B-39-4
86
Jan 31, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted corn 55f. Double panned in cooler over night. Manager threw away. **Corrected On-Site**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar reading 0ppm. Primed and swapped chemicals. Still reading 0ppm **Warning**
22-41-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chad expired 2024
53B-14-5
Basic - Raw fruits/vegetables not washed prior to preparation. Cut Avocados with stickers on. Educated manager
08B-39-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
10-07-4
58
Aug 19, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffalo chicken dip found at 99. Advised to reheat. Employee reheated to 170f**Corrective Action Taken** **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Storage of scrub pad in hand sink **Corrected On-Site**
31A-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 99f. Advised to reheat
10-07-4
74
Jan 24, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Will call eco lab and sanitize in triple sink till repaired
22-41-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tomatoes and lettuce not timed 12-4 pm Put on time plan **Corrected On-Site**
03F-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bar **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
61
Sep 8, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
55
Feb 8, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At kitchen dish machine 0 ppm chlorine sanitizer. Dishes and pans in machine being washed. Sanitizer bucket empty. Both dish machines tested several times. At bar dish machine 0ppm chlorine. Sanitizer bucket empty. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over coleslaw and raw beef burger over cooked shrimp in reach in cooler. Both moved to properly store. **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. **Repeat Violation**
16-37-1
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by bungeed door. Door moved to access. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 6 employees working. Manager came In during inspection. Victoria Boyd 12/29/2021 ServSafe. **Corrected On-Site**
53A-05-6
Basic - Employee beverage container and can of soda on a food preparation table. Removed. **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Removed and cleaned. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled cloths on cutting boards.
21-12-4
47
Sep 26, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
45
Frequently Asked Questions
When was Sailfish Brewing Company Vero Beach last inspected?
The most recent health inspection at Sailfish Brewing Company Vero Beach on file is from Feb 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sailfish Brewing Company Vero Beach?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Sailfish Brewing Company Vero Beach.
How does Sailfish Brewing Company Vero Beach compare to other restaurants in Vero Beach?
Sailfish Brewing Company Vero Beach most recently scored 95 out of 100, which is higher than the Vero Beach average of 77.
Has Sailfish Brewing Company Vero Beach's inspection record improved over time?
Results have been roughly steady. Inspections at Sailfish Brewing Company Vero Beach have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sailfish Brewing Company Vero Beach means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sailfish Brewing Company Vero Beach inspected?
Based on the inspection history on file, Sailfish Brewing Company Vero Beach is inspected around four times per year on average.
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